Fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl. Snip in the sun dried tomatoes, or leave them whole if you prefer. Pour in 300ml boiling water. Swirl with a fork, cover with a plate and set aside to soak for 12-15 mins.

Meanwhile, trim the dry tips off the fennel bulbs. Pluck off any feathery fronds and set them aside for later. Halve the fennel bulbs and cut them into 1cm-thick slices.

Put a deep frying pan on a medium heat and add 1 tbsp olive oil. Add the fennel slices and season with a pinch of salt and pepper. Fry for 6-8 mins, stirring occasionally, till the fennel is tender and lightly browned.

While the fennel fries, pick the leaves off the thyme sprigs – you can push the woody sprigs through a mesh sieve and the leaves will collect in it. Roughly chop the rocket.

Add half the rocket and most of the thyme leaves to the pan. Stir for 1-2 mins to just wilt the rocket.

Drain any excess water off the bulgar and divide it between2 warm plates. Top with the uncooked rocket, the n the fennel and wilted rocket. Dollop over the goat's cheese. Drizzle over the honey and scatter over the remaining thyme leaves. Garnish with the fennel fronds and serve straight away.